Gluten-Free Peanut Butter Zucchini Carrot Muffins

These delightful gluten-free muffins blend the rich creaminess of peanut butter with the moistness of grated zucchini and carrots, complemented by the natural sweetness of apples and a hint of cinnamon. Made with coconut milk and protein powder, they are both satisfying and nutritious, perfect for a healthy snack or breakfast option. They cater to various dietary needs, being gluten-free and dairy-free.

Ingredients:

• 1 cup gluten-free flour
• 1/2 cup peanut butter
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup grated carrots
• 1 medium apple, grated
• 1/2 cup coconut milk
• 1/4 cup oil (coconut or vegetable)
• 1/4 cup protein powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 cup honey or maple syrup (optional for extra sweetness)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the gluten-free flour, protein powder, baking soda, and cinnamon.
3. In another bowl, mix together the peanut butter, coconut milk, oil, and honey or maple syrup until smooth.
4. Add the grated zucchini, carrots, and apple to the wet mixture, stirring to combine.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.